Cake Ingredients:
2 cups of all purpose flour, plus extra for cake pans
2 teaspoons of baking soda
1/2 teaspoon of salt
2 teaspoons of ground cinnamon
1/2 teaspoon of nutmeg
3 large eggs
1 cup of granulated white sugar
1 cup of packed brown sugar
3/4 cup of vegetable oil, plus extra for cake pans
3/4 cup of buttermilk
2 teaspoons of almond extract
2 cups of grated carrot
1 (8 oz.) can of crushed pineapple, drained
1 cup of sweetened, shredded coconut
1 cup of finely chopped pecans
1 cup of raisins
Cream Cheese Frosting Ingredients:
1 cup of unsalted butter at room temperature
1 pound of room temperature cream cheese
1 1/2 pounds of powdered sugar
1/2 tablespoon of lemon juice
1/2 teaspoon of almond extract
3/4 cup of toasted pecans, cooled, and finely chopped
Instructions:
You will want to begin by preheating your oven to 350 degrees F. and then lightly grease and flour three 9-inch round cake pans. Then set them aside for use later.
Now, take a medium mixing bowl and add in your dry ingredients of flour, baking soda, salt, cinnamon and nutmeg and whisk your ingredients together.
You will then want to take a large mixing bowl and add in your eggs, white sugar, brown sugar, oil, buttermilk and almond extract and beat your ingredients together with an electric beater until they are well incorporated. Then add in your flour mixture a little at a time and continue to beat until well blended. Next, fold in your carrots, pineapple, coconut, pecans and raisins and mix them into your batter with a spatula until evenly distributed throughout the batter.
Now, pour your batter into your prepared cake pans and then give them each a light tap on the counter to remove any bubbles in the batter. Then place them in your preheated oven and bake for 30 to 35 minutes until you can insert a wooden toothpick into the center of the cake and it comes out clean. Once finished you will want to cool your cake pans on a wire rack for about 15 minutes.
When the cake layers are fully cooled you will want to make the cream cheese frosting. Before doing so you will want to make certain the cream cheese and butter have softened to room temperature. Place the butter and cream cheese in a mixing bowl and mix them together with an electric mixer. Next add the powdered sugar and beat on high until its smooth, fluffy and creamy. Now add your lemon juice and almond extract and mix just until they are incorporated into the mix, but do not over beat the frosting.
When the frosting is finished you will want to remove your cake layers from your baking pans. To do this, run a knife around the edge of the pans and then tap the bottom of your cake pans on a hard surface until you feel the bottom of your cake layer come free. Then place a plate on top of the baking pan and then flip over your layer onto the plate. It should come free at this time. You will want to begin frosting your cake by placing your first layer, bottom side down in the center of a cake stand. With a spatula now evenly spread about 4 ounces of your frosting on top of your first layer. Once this is done place your second layer on top of the first one, topside down. You should now spread about 3 ounces of your frosting with a spatula on top of the second layer. When this is done you need to place your last layer on top of the second layer, bottom side down and then press down on top[ of the last layer with both of your hands to create one complete cake. You should now begin to spread the remainder of your frosting with a spatula first on top of your last layer and then on the sides of your cake until your cake is fully covered. To decorate the cake you will want to lightly press your finely chopped pecans onto the sides. Now, place your cake into the refrigerator for about 30 minutes to chill. After this time your carrot cake is now ready to serve and enjoy.
